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Homemade Mayonnaise

Source of Recipe

From "The Home Cook: Recipes to Know By Heart" by Alex Guarnaschelli


Recipe Introduction

"You can definitely make mayonnaise by hand. In fact, it's one of the fundamentals everyone has to accomplish, almost as a rite of passage, in culinary school. I like to make mayonnaise in a food processor, where the pouring of the oil can be more easily monitored than if I am whisking and watching the oil at the same time. This one can easily be made spicy by adding Sriracha and jalape�o (see Spicy Mayo, below)."

List of Ingredients

◦� 3 large egg yolks
◦� 1 tablespoon distilled white vinegar
◦� 2 teaspoons pickle juice
◦� 2 teaspoons Dijon mustard
◦� 1 teaspoon kosher salt
◦� 1 cup canola oil


Recipe

In a food processor, blend the egg yolks with the vinegar, pickle juice, mustard, and salt. With the machine running, pour the canola oil through the top in a slow but steady stream.

After half of the oil has been successfully integrated, make the stream quicker and steadier. On the one hand, you want to add the oil gradually to avoid a separated mayonnaise; on the other, you want to avoid going so slowly that the machine heats up the eggs and ruins the mayonnaise.

Transfer the mayonnaise to a serving bowl and taste for seasoning.

Makes 1 � cups



❧ Spicy Mayo:
Add 1 tablespoon Sriracha hot sauce when you add the vinegar, and stir in one minced seeded medium jalape�o at the end.